Physical culture cook book

8. "Boston Brown Bread/' — One even cup of Indian meal, one heaping cup of rye meal, one cup entire-wheat flour, one teaspoonful of salt, one teaspoonful of soda, one-half cup of molasses. Mix very thoroughly together, the meal, salt and soda. Add one pint of hot water to the molasses and stir; pour the molasses and water into the middle of the meal, and stir till smooth batter. Put in a buttered tin boiler, cover tightly, and set in a covered iron kettle to boil three hours, adding water as may be necessary. When done set the bread boiler in the oven for one-half hour. Milk may be used instead of water if desired. 8a. Brown Bread. — Three cups Indian meal, one-half teaspoonful salt, two cups warm water, two cups sour milk, ttwo teaspoonfuls cream, two teaspoonfuls soda, two and a half cups flourr, or enough to thicken. Mix well and bake in a very slow oven four to six hours. If possible, use a covered pan to bake in. 9. Gluten Bread. — One-sixth cake dry hop yeast, one cup warm water, one heaping teaspoonful butter, and two and one-half cups gluten flour. Mix thoroughly, cover closely, and let rise over night. Knead into loaves in the morning, using as little gluten flour as possible, let rise and bake one-half hour. 10. Tea Rolls. — In the morning take three pints of entire wheat flour, rub into it two teaspoonfuls of butter. Then add one teaspoonful salt, two tablespoonfuls of sugar, about one-half of a compressed yeast cake dissolved in water or milk, slightly warmed, using sufficient to knead a soft dough. Cover and let rise until light and spongy. Then roll out about three-fourths of an inch thick and cut round and spread each one with melted butter and fold. Then lay them close in a tin and let rise again. 11. Breakfast Rolls. — One quart whole wheat flour, one-half pint milk, one-half pint water, one-third yeast cake, two tablespoonfuls sugar, two tablespoonfuls shortening, pinch salt. Mix thoroughly at night and set to rise. In the morning mix again and make into small rolls. Put in a greased pan and let rise twenty minutes, or until light. Brush over the tops with melted butter or milk and bake one-half hour. Or take some risen bread dough, work into it in the morning one tablespoonful butter and proceed as above. 12. Whole- Wheat Gems (Good).— One quart whole-wheat flour, one quart water, one tablespoonful melted shortening, two tablespoonfuls sugar, two teaspoonfuls baking powder, a pinch salt. Beat thoroughly, put into hot greased gem pans and bake twenty minutes in a hot oven. 13. Graham Gems (No. i). — One pint water, one pint milk, enough Graham flour to make a batter which will drop from a spoon and not run. Stir very thoroughly, put in hot, wellgreased gem pans and bake quickly in a hot oven. These gems are recommended as wholesome by several authorities. Experience will help in the matter of the softness of the dough, etc. 14. Graham Gems (No. 2). — Three cups Graham flour, two teaspoonfuls baking powder, one egg, one cup milk, one cup water, one-half teaspoonful salt. Beat thoroughly and pour in heated gem pans. Bake fifteen to twenty minutes.